Food Allergy Profile

This blood test checks whether your immune system has made allergy antibodies (IgE) against specific foods. A positive result means your immune system has reacted to that food, but your doctor will need to review your symptoms and history to determine whether you are truly allergic.

When elevated: Elevated allergen-specific IgE (particularly above established decision points, e.g., ≥15 kUA/L for milk in children or ≥14 kUA/L for egg) is associated with a high probability of clinical reactivity and may support avoidance recommendations pending specialist evaluation. Very high levels for certain allergens (e.g., peanut-specific IgE >15 kUA/L) have been associated with increased risk of severe reactions, though level alone does not reliably predict anaphylaxis severity. Referral to an allergist for comprehensive evaluation, including consideration of component-resolved diagnostics and supervised oral food challenge, is generally warranted. When low: Low or undetectable allergen-specific IgE substantially reduces the probability of IgE-mediated allergy to that food and may support cautious reintroduction under appropriate clinical guidance. However, a negative specific-IgE does not rule out non-IgE-mediated immune reactions (e.g., food protein-induced enterocolitis syndrome, eosinophilic esophagitis) or pharmacologic/toxic food reactions. In patients with a compelling clinical history despite negative serology, skin prick testing or supervised oral food challenge may be necessary.

Food allergies can trigger immediate systemic reactions—including anaphylaxis—that interrupt training and competition, and chronic GI symptoms may impair nutrient absorption and recovery. Athletes should know their allergen status to avoid inadvertent exposure during travel, competition nutrition, or team meals, and to distinguish true IgE-mediated allergy from food intolerance or sensitivity.